Garden Carrot Pancakes with Creme Fraiche & Pickled Mustard Seed

Yield: 4 Servings

Chef: Chef Brian Streeter

Garden Carrot Pancakes with Creme Fraiche & Pickled Mustard Seed


  • ¼ C. white wine vinegar
  • ¼ C. sugar
  • 1 tsp. dry mustard powder
  • 2 Tbsp. mustard seeds
  • ½ C. creme fraiche
  • 1 Tbsp. whole grain mustard
  • 3 Tbsp. chives, minced
  • 2 C carrots, grated
  • ½onion minced
  • 1 Tbsp. chives, minced
  • 2 large eggs, beaten
  • ¼ C. chickpea flour
  • ½ tsp. salt
  • 1 C. vegetable oil
  • Salt and pepper
  • 1 Tbsp. chives, minced


To make the pickled mustard seed, place the vinegar, sugar and dry mustard powder in a stainless-steel saucepan with ¼ cup of water and bring to a simmer.

Add the mustard seeds and slowly simmer for 5 minutes until mustard seeds soften. Remove from the heat and allow to cool.

Whisk together the crème fraiche, mustard and chives until it becomes the consistency of lightly whipped cream. Reserve.

Place the grated carrot, onions and chives in a small stainless steel bowl. Toss to lightly coat with the beaten egg. Stir in the chickpea flour and salt.

Heat a medium-sized skillet over high heat with the vegetable oil. Place a large tablespoon of the carrot mixture in the pan, and flatten with the back of the spoon. Repeat with the remaining carrot mixture. Brown on one side, turn and brown on the other. Remove to a paper towel-lined plate. Season with salt and pepper. Top with a teaspoon of the crème fraiche, followed by a half teaspoon of the pickled mustard seed and garnish with the chopped chives.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.